You will need 5 or 6 green onions (chop in 1/4 inch lengths), one leek (chopped same as the onions), pork loin (pre-cooked and sliced) . . . you can cook the pork the day before (left-overs) . . . p.s. the meat will slice easier if its been cooked – we’re talking FAST food here, you’re hungry, remember?

First, I don’t measure the ingredients . . . Why? Well, I’ve been cooking for a bit, so I know how much seasoning to use – the yakisoba noodles I use come in a neat little sealed package, it’s like “no-thought” . . . and “yakisoba” is made from wheat flour, not soba . . .

Now for the how-to part: heat up the skillet and put in some olive oil and dump in the green onions that you chopped; next add the leeks, like a handful (that a word?). Let the veg-a-tables saute for 5 or 7 minutes, then toss in the sliced pork loin. After about 5 minutes I pour in some teriyaki marinade juice and a little of the PEx orange sauce. Oh, and you know to be stirring while all this activity is taking place, otherwise things tend to morph into charcoal briquettes. Use a wooden spoon to stir, or if you have the no-stick type cooking utensils, use a pan-friendly “plastic” spatula.

O.K. . . . things should be smelling GOOD at this point, so now’s the time to add the yakisoba . . . I always add shoyu here, maybe a tablespoon or two, depending . . . anyway, the noodles will absorb most of the liquid in the pan. In about 5 minutes, the noodles will get all limp, so the time is right to squeeze some of that orange sauce into the mix . . . give everything a good stir, turn off the heat and get ready . . . YEH, people . . . GET READY to EAT!!

I didn’t take the time to snap a pic of MY “yakisoba” plate/bowl so I snagged one off the Google.

. . . you can eat right out of the pan . . . on the stove . . . OR you can pour all the good stuff into a LARGE bowl and enjoy . . . hashi or fork . . . fingers??

This little din takes about 15 – 20 minutes at the most if your knife skills are decent.